Lentil veal sweetbread by Matias Perdomo
Ingredients for 4 servings
- 200 g Norcia lentils
- 1 carrot
- 1/2 onion
- 1 celery stalk
- 50 g guanciale
- 250 g veal heart sweetbreads
- Lemon juice as needed
- Extra-virgin olive oil as needed
- Salt as needed
Method
Sauté the onion, carrots, celery and guanciale.
Once the vegetables are cooked, add half of the lentils and cook for 45 minutes over medium heat and season with salt.
Blend to make the mixture smooth.
Soak the other half of the lentils for 6 hours, drain and fry in oil.
Clean the sweetbreads, discarding excess fat and connective tissues. Cook them in boiling water for 10 minutes and cool down to stop the cooking.
Sear the sweetbreads in a pan with oil, browning them and adding a pinch of salt.
"Deglaze" the sweetbreads with lemon juice and douse them with the hot lentil puree.
Bread the individual sweetbreads with the fried lentils.
Dish composition.
Compose the dish as per the cover photo.
Photo by Alessandro Ghirelli
